Andrew Trembley (bovil) wrote,
Andrew Trembley
bovil

A California twist on a New Orleans favorite...

SanFrazerac?



It's a Sazerac, but with local Northern California ingredients (except the Peychaud's Bitters).

Start with a cocktail shaker and an iced up glass. Yes, a Sazerac is traditionally served in an old-fashioned glass.
  1. Put 1 tsp of simple syrup or a mashed wet sugar cube (C&H if you want to maintain the California purity to this level) in a shaker
  2. Add 2 oz of Old Potrero Straight Rye Whiskey
  3. Add 3-4 drops (1/8 tsp or so) of Peychaud's Bitters
  4. Dump the ice in the up glass
  5. Pour a bit of St. George Absinthe Verte in the up glass, swirl it so it's coated. Tip out any excess.
  6. Ice the shaker, shake well and strain into the up glass.
  7. Twist a bit of Meyer lemon peel over the glass to release the lemon oil into it, and throw out the peel.
  8. Toast Fritz Maytag, Jorg Rupf and Lance Winters
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